Menu proposals for groups from 10 persons
You can compose your individual menu and your menu will be served to all your guests. Unfortunately different menus are not possible. In case that someone would like to order a vegetarian or fish menu, it could be selected from our daily selection menu.
Spring menu PROPOSALS until 21. June 2013
Entree
| CHF | |
| Mixed seasonal salad | 14 |
| French-style potato salad with new potatoes and apple balsamic vinegar | 18 |
| Caduff-style fish with anapurna curry on a bed of rocket and tomato salad | 24 |
| Italian goat's cheese wrapped in air-dried meat on a bed of puff pa stry and tomato extra virgin | 26 |
| Smoked salmon on blinis with asparagus mousse | 26 |
| Basque-style marinated calamari | 26 |
| Red mullet (French) with two types of asparagus | 28 |
| Canadian wild scallops with curry and aubergine | 30 |
| Seared tuna with pepper on an asparagus salad with sherry balsamic vinegar and extra virgin olive oil | 30 |
| South African wild scampi on a bed of lukewarm morel and pea ragout | 36 |
| Bresse-style chicken terrine with pistachios and fruit | 28 |
| Caduff's duck liver terrine with Riesling gelée and fruit | 38 |
Soups
| CHF | |
| Soup (it is also possible to order a small portion of soup as an intermediate course) | |
| Spring onion and leek soup with Gruyère toast | 16 |
| Spring minestrone with basil pesto | 16 |
| Cream of asparagus soup with two types of asparagus | 16 |
| Fire morels soup with Riesling | 26 |
| Small portion of Provençal bouillabaisse | 36 |
Main course
| CHF | |
| Bison tenderloin with tomatoe-herb butter, Safran risotto and vegetables Beluga lentils with curry, ginger and spring vegetables | 28 |
| Fried zander with Riesling Sauce and parsley puree | ca. 54 |
| Anglerfish on a bed of Castelluccio lentils from Umbria with a Riesling and mustard sauce and vegetables | 44 |
| Emmental-style veal ragout with lemon sage and peas, fine noodles and market vegetables | 38 |
| French-style chicken breast with fire morels, rosemary potatoes and seasonal vegetables | 38 |
| Caduff's meat loaf with datari tomato and basil sauce,fr esh potato mousse and vegetables | 38 |
| Fillet of rabbit with a meaux mustard and hazelnut crust, macaire potatoes and vegetables | 42 |
| Canette duck breast au citron et à l'orange on a bed of asparagus | 44 |
| Roast shoulder of veal with a Riesling sauce, new spring potatoes and seasonal vegetables | 46 |
| Pata negra braised in red wine braised with curd cheese spätzlepa sta and root vegetables | 54 |
| Milk lamb gigot from the Pyrenees with provincial gravy, potato gratin and vegetables | 58 |
| Black Angus beef tenderloin with herbal butter, Gnocchi and vegetables | 65 |
Cheese
| CHF | |
| Selection of raw milk cheeses | 18 |
Dessert
| CHF | |
| Home made fruit sorbet (mango/Ardèche raspberry/pear/apple/lemon/passion fruit) | 6 |
| Peaches (or plums with seasoning) | 14 |
| Felchlin Variations of Chocolates Berry tiramisu with a berry sauce | 14 |
| Organic lemon curd mousse with fruit | 14 |
| Strawberry cake with Madagascan vanilla | 16 |
| Puff pastry pillows with a light vanilla cream and fresh berries | 18 |
| «Grand Cru» Felchlin chocolate cake with berries | 18 |
| Rhubarb and strawberry variation | 20 |
| Felchlin Variations of Chocolates | 20 |
Wines for menus
Since our wine list changes on weekly bases, you can select the appropriate wines with our Sommelier or directly with Beat Caduff in our wine cellar.
With all our menu proposals, you can also choose a raw milk cheese variation instead of the dessert.
Caduff's Wine Loft
Kanzleistrasse 126, CH-8004 Zurich
Phone +41 (0)44 240 22 55
Fax +41 (0)44 240 22 56
Opening hours
Mon - Fri11.00 - 14.30 h
17.00 - 24.00 h
Sat17.00 - 24.00 h
Sunclosed
Kanzleistrasse 126, CH-8004 Zurich
Phone +41 (0)44 240 22 55
Fax +41 (0)44 240 22 56
Opening hours
Mon - Fri11.00 - 14.30 h
17.00 - 24.00 h
Sat17.00 - 24.00 h
Sunclosed